Blueberry Lemon Pound Cake
Servings: 0
Ingredients
- 2 cups granulated sugar
- 1/2 cup light butter
- 1/2 8-ounce block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour divided
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 8-ounce carton lemon low-fat yogurt
- 2 teaspoons vanilla extract
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
Instructions
- Preheat oven to 350°.
- Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
- Add eggs and egg white, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
- Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Notes
Recipe By: Cooking Light
JULY 1998
Serving Size: 16
JULY 1998
Serving Size: 16
I made this for years and lost the recipe. Thanks so much for archiving. Thrilled to find it. A wonderful recipe!